Title: Butterfly Lamb with Rosemary
Categories: Meat
Yield: 8 Servings
| 6 | lb | Leg of lamb, boned |
| 2 | ts | Black pepper, ground |
| 1/4 | c | Olive oil |
| 1 | | Bay leaf |
| 1 | tb | Lemon juice |
| 1 | tb | Rosemary dried |
| 1. P | lace | the lamb in a shallow pan. |
2. Combine the oil, lemon juice, rosemary, pepper and bay leaf. Blend well
and rub the mixture all over the lamb. Cover and let stand for 2 hours or
longer, unrefrigerated but in a cool place. Turn the meat occasionally. 3.
Prepare a charcoal fire or preheat the broiler. Place the lamb on the fire
or under the broiler. Grill or broil the meat to the desired degree o
doneness. Turn the meat several times as it cooks. Cooking time will depen
on the distance of the meat from the heat, the intensity of the heat and
whether the grill is covered. It should vary from about 20 minutes for rar
meat to 40 minutes for medium well done. Let stand for 20 minutes covered
with foil. Serve sliced.